Folks interested in starting or expanding a small food-based business, or just increasing their home food preservation expertise, are invited to a two-day workshop on fermented foods and beverages. Presenters from across the region, including nationally-recognized fermentation revivalist Sandor Katz, will provide information on fermentation science, skills, and business considerations.

Organized by the Appalachian State University Fermentation Science program in collaboration with Blue Ridge Women in Agriculture and Maverick Farms, the workshop will provide sessions on the “how-to’s” of various food and beverage ferments, and cover production, logistics, and financial issues of scaling-up home fermented or acidified foods and beverages to small commercial scale.

Monday evening, Sandor Katz, renowned fermentation and local foods advocate, will share his observations on fermented foods businesses and economic revival. Katz’s work serves to empower people to increase their own food self-reliance and has inspired countless small foods businesses following the release of his first book, Wild Fermentation, in 2003. Since then he has continued to encourage and inspire the food world with The Revolution Will Not Be Microwaved, and The Art of Fermentation (2012).

when?

where?

cost?

more info:

July 15 & 16th

Broyhill Inn at Appalachian State

$25 for one day$40 for both For more information & to sign up, CLICK HERE or Contact:

Franya Hutchinshutchinsfe@appstate.edu828.262.8158wine.appstate.edu

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